Anchovies are the chefs (and health and beauty seekers) best kept secret. They add the most delicious flavor to a huge number of dishes, including the world famous Caesar salad. And they are high in the skin firming nutrient, DMAE.
Crisp Escarole and Watercress Salad with Garlicky Anchovy Dressing
Ingredients
- 1 large head of escarole, light green and white leaves only, cut crosswise into 1 inch strips
- 1 bunch or bag of watercress, cut into 2-3 inch pieces
- 6 radishes thinly sliced
- 4 celery ribs with leaves, thinly sliced
- 1 cup grape tomatoes, halved
- ½ seedless cucumber, halved lengthwise and thinly sliced crosswise
- ½ cup extra-virgin olive oil
- 8 oil-packed anchovy fillets, drained and coarsely chopped
- 6 large garlic cloves, minced
- 2½ Tbsp fresh lemon juice
- Freshly ground pepper
- Sea salt
Preparation
- In a large bowl, toss the escarole strips and watercress with the radishes, celery, tomatoes and cucumbers
- In a small saucepan, combine the olive oil, chopped anchovies and minced garlic and cook over moderate heat, stirring occasionally until the garlic is lightly golden, about 7 minutes.
- Add lemon juice to the saucepan and season generously with pepper.
- Pour the dressing over the salad, season lightly with salt and toss again. Serve immediately.
